Tuesday, October 31, 2017

Protein Balls with Lemon and Poppyseeds

Kathleen made these for quick snacks.  They are very good.
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Protein Balls with Lemon and Poppyseeds

3 scoops vanilla protein powder
1/2 cup dry oatmeal
zest from 1 lemon
juice from 1 lemon
8 T. water
1 T. poppy seeds
Optional: natural sweetener (I used about 5 drop of liquid stevia)

Mix all ingredients together in a small mixing bowl. It will appear like it is not sticking together at first. Use your hands to form small balls.

Refrigerate until firm and store in the refrigerator.

Monday, October 30, 2017

Cream Cheese Spice Cake with Chocolate Chips

I made these for a dessert when we had company. These are tender and yummy!
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Cream Cheese Spice Cake with Chocolate Chips


1 box spice cake mix and ingredients needed to make cake mix
1 8 oz block cream cheese softened to room temperature
1/2 cup sugar
1 egg white
1/2 cup mini chocolate chips
1 14 oz can sweetened condensed milk

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick flour cooking spray.

Combine spice cake mix with ingredients called for on back of box. Pour cake spice cake mix into bottom of baking pan.

In a medium bowl, beat together the cream cheese, sugar and egg white (will be thick). Spoon mixture over spice cake mix. Using a butter knife, make swirl patterns.

Sprinkle chocolate chips over batter.

Bake for about 35-40 minutes until an inserted toothpick comes out clean. Allow to cool for a few minutes.

Open the can of sweetened condensed milk and then drizzle it on top of the slightly warm cake.












Sunday, October 29, 2017

Donut Bread Pudding

We had some left over Round Rock donuts so I bought a few more to make this. This was EXCELLENT!
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Donut Bread Pudding



1 dozen glazed Donuts
1 can sweetened condensed milk
1 tsp cinnamon
1/2 tsp salt
2 eggs

Butter Rum Icing

1 tsp rum flavoring, to taste
1/4 cup butter 
2 cups powdered sugar
1-2 T milk


Preheat oven to 350F  Prepare a 9 x 13 pan.

Cube donuts and place in large bowl.

In a smaller bowl, combine condensed milk and eggs.

Pour milk and egg mixture over donut pieces, stir and let sit for 15 minutes to absorb the liquid.

Place the mixture in a shallow pan, squish down a bit and bake for 30-40 minutes. 

When the  bread pudding is almost baking, prepare the sauce by melting the butter.  Stir in powdered sugar and rum flavoring and milk. 

When bread pudding is cooked through and a bit crispy on top, remove from oven and pour sauce on top.

Saturday, October 28, 2017

Cinnamon Banana Cake

I had ripe bananas to use up so made this for breakfast for company a week or so ago. This was very tender and delicious!
DSC_0072


Cinnamon Banana Cake
adapted from https://www.theidearoom.net/cinnamon-banana-cake/

1 cup butter
1/2 cup sugar
1/2 c brown sugar
3ripe bananas
2 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 dash salt
3 cups flour
1 pint sour cream (2 cups) or vanilla yogurt

Filling:
1/3 cup brown sugar
1 Tbs. cinnamon
1 cup chopped walnuts or pecans
1 cup chocolate chips or peanut butter chips or cinnamon chips

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  

Mix all the batter ingredients with a mixer.  Place half of the batter in the baking pan.  

Mix all the ingredients for the filling together.  Place half of this over top of the batter.  Add the rest of the batter and then finish with the filling ingredients on top.  

Bake fro 45 minutes or until a toothpick comes out clean.  

If using a bundt pan, cook for 60 minutes.

Bake 350 degrees F for 45 minutes.




Friday, October 27, 2017

Cheesy Egg Crescent Roll Casserole

This was breakfast one day a week or so ago when we had company. This was easy and everyone liked it. We decided we could add other veggies and breakfast meat to change this up.
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Cheesy Egg Crescent Roll Casserole


8 slices cooked bacon, chopped
2 tubes Crescent Rolls
5 large eggs
1 cup milk
½ cup heavy cream
kosher salt
Freshly ground black pepper
2 cup shredded Cheddar

1. Preheat oven to 375°. Grease a 9"-x-13" baking dish with cooking spray or butter.

2. Roll crescent rolls according to package instructions and place side-by-side in the baking dish.

3. Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes.

4. Serve warm.



Recipe by Family Fresh Meals at https://www.familyfreshmeals.com/2017/09/cheesy-egg-crescent-roll-casserole.html



Thursday, October 26, 2017

Fit-Tabulous Ranch Dressing

Jenna found this recipe and made it to go over a salad we made. This is easy and tasty.
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Fit-Tabulous Ranch Dressing

1 c greek yogurt
1 package dry ranch dressing
1/4 c skim milk

Mix well and serve as a dip or salad dressing.

Wednesday, October 25, 2017

Caramel Pecan Cheesecake Dip

This was another appetizer we made for the Packer/Cowboy game. We served this with Vanilla Wafers and sliced apples.
DSC_0069



Caramel Pecan Cheesecake Dip

https://wonkywonderful.com/salted-caramel-pecan-cheesecake-dip

8 ounces Cream Cheese - softened
1 7 oz container Marshmallow Creme
1/2 Cup Powdered Sugar
2 Tablespoons Dulche de Leche

Topping

1/2 Cup Chopped Pecans
2 Tablespoons Dulche de Leche
1/2-1 teaspoon Milk*
Salt Flakes

Dip

Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.

Topping

Top dip with chopped pecans.  In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.

Sprinkle with salt flakes.
Serve with apples and cookies.
*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

Makes approximately 2 cups

Tuesday, October 24, 2017

Sausage Bites with Cranberries and Cheddar Cheese

We made these for the Packer/ Cowboy game. We kept them warm in a crockpot. They were delicious! See what we added in bold.
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Sausage Bites with Cranberries and Cheddar Cheese
https://www.runningtothekitchen.com/cranberry-cheddar-sausage-bites/

1 pound sweet Italian sausage or breakfast sausage
1/3 cup fresh cranberries, chopped
1 cup grated sharp white cheddar
2 tablespoons minced shallots
1 tablespoon dijon mustard
1 teaspoon baking powder
1/2 cup whole wheat white flour
salt & pepper to taste
whole berry cranberry sauce  We used 1/2 a can
chili sauce to taste(we used 2 T)

Preheat the oven to 350 degree and line a baking sheet with foil.

Combine all the ingredients in a large bowl and mix together with a spatula or your hands until the ingredients fully incorporated.

Roll the mixture into balls and place on the baking sheet.   Bake for 25 minutes. 

Serve with cranberry sauce for dipping. Make the sauce by adding 2 T chili sauce to 1/2 can of whole berry cranberry sauce


Monday, October 23, 2017

CROCK POT SPINACH and BACON QUESO DIP

I made this for last weeks Packer/Cowboy game. We served it with crackers. It was very good.
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CROCK POT SPINACH and BACON QUESO DIP


7-8 oz frozen chopped spinach, thawed and drained
8-10 slices bacon, cooked, crispy & crumbled
½ lb Velveeta cheese, cut in ½ inch cubes
8 oz cream cheese, softened
10 oz can diced tomatoes and green chiles, drained
4.5  oz can chopped green chies


Put all ingredients in a crockpot that has been sprayed or has a crockpot liner.  Set Crock Pot on low heat, for 2-3 hours, stirring occasionally.





Sunday, October 22, 2017

 Chocolate Banana Monkey  Bread

I had some ripe bananas to use up so adapted the recipe to use biscuits that I had on hand. This was very tasty.
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Chocolate Banana Monkey Bread
adapted from http://www.pauladeen.com/michelles-banana-chocolate-gorilla-bread


3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons (1 stick) butter
2 can biscuits(regular size)
6 tablespoons sweetened condensed milk
1 banana, sliced 1/4-inch thick
4 oz (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat the oven to 350°. Spray a Bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon in a small bowl and set aside.

In a small saucepan, melt the brown sugar with the butter over low heat.  Open the biscuits and  brush each  with sweetened condensed milk. Top with a banana slice and 1 teaspoon chocolate chips(Beth used 4 chocolate chips per biscuit); fold the edges together and seal. Repeat with remaining dough and filling. 

Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.





Saturday, October 21, 2017

Sour Dough Pancakes

I made these for a breakfast when my cousin and her husband were here. Everyone liked them.
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Sour Dough Pancakes

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
1 cup all-purpose flour, unsifted
2 Tablespoons granulated sugar
1/2 cup sourdough starter batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
Melted butter or margarine
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.

Beat together the eggs, milk, and oil. Add this to the flour mixture and stir in.

(NOTE: For waffles, increase the salad oil to 1/3 cup).

Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.

Get your pancake griddle or waffle iron ready to go. Coat lightly with melted butter or margarine.

Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter.

Friday, October 20, 2017

Oatmeal Sourdough rolls---breadmaker

I made these rolls since I had some sourdough starter that I had fed a few days earlier. We served shredded beef on these. They were very good.
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Oatmeal Sourdough rolls---breadmaker


1 cup sourdough starter
1/2 cup warm water
3 tablespoons honey
1 tablespoon molasses
1 egg, lightly beaten
1/2 cup margarine
1/2 cup quick cooking oats
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons yeast

Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.

When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls and put into a greased jelly roll pan. Cover with a towel and let rolls rise until doubled, about 1 hour.

Preheat oven to 400 degrees F.  Bake 10 to 12 minutes in the preheated oven, until lightly browned.

Thursday, October 19, 2017

Cold Brew Coffee Shake

My girls like to make these for quick breakfasts. I found a deal on cold brew coffee at Sam's and they really like this.


Cold Brew Coffee Shake

1 scoop Mocha Vega Sport Protein
1 c cold brew concentrate
1 c non dairy milk
1/2 c ice

Shake all in a shaker cup or blend for a smoother consistency.

Wednesday, October 18, 2017

Cilantro-Mint Chutney

Kathleen made this to go over some Lentil Broccoli patties she made.  Quite tasty.


Cilantro-Mint Chutney

3/4 cup packed cilantro leaves
1/2 cup packed mint leaves
1/4 cup chopped yellow onion
2 tablespoons chopped golden raisins
2 tablespoons water
1 tablespoons apple cider vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon ground coriander
Salt to taste

  1. Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.

Tuesday, October 17, 2017

Lentil Breakfast Cutlets with Broccoli




Lentil Breakfast Cutlets with Broccoli
http://www.kiipfit.com/lentil-broccoli-breakfast-cutlets/


1 cup red lentil (soaked and drained)
2 cups broccoli florets
1 tsp onion powder
1 tsp dried basil
Pinch of nutmeg powder
½ tsp tajin we used chili powder
½ tsp cayenne pepper powder
1 tsp cumin powder
1 tsp salt
¼ cup bread crumbs we didn't use
We had to add a few tablespoons of water for it to come together

  1. In a food processor combine lentils and broccoli florets and grind smooth.
  2. Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).
  3. Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.
  4. Repeat the same process for the rest of the batter.
  5. Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.
  6. Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.
  7. With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.

Notes

Measure the lentils before soaking.

Soak red lentil for at least an hour in warm water preferably overnight. If soaking overnight then feel free to soak in normal cold water.

For gluten free option leave the bread crumbs out. Form the cutlets and directly place them in the greased griddle/frying pan. In this case the cutlet will be soft but will taste as delicious.

This recipe yields 10 cutlets and the serving size is 2 cutlets per person.

Monday, October 16, 2017

Pretzel S'mores

I saw a recipe similar to this and decided to try to make it. They are yummy!
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Pretzel S'mores

pretzel snaps or mini twists
large marshmallows, cut in half
graham cracker crumbs
choc chips
chocolate almond bark


Preheat oven to 300 degrees.

Lay pretzels flat on a jelly roll pan.  Place 1/2 of a marshmallow on top and bake for 3-4 minutes.  Immediately place one chocolate chip on each marshmallow.  Next, put another pretzel on top of the chocolate chip and press down(this will be the glue, Beth learned the hard way and didn't do this the first time)

Melt almond bark for 1 minute in the microwave.  Stir and continue to melt at 30 second intervals.  
Dip half of the pretzel sandwich in the chocolate.  Place on waxed paper and sprinkle graham cracker crumbs on the chocolate.  


Sunday, October 15, 2017

Chili Lime Chicken--Grilled

I made this recipe for a quick dinner. The flavor was excellent!
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Chili Lime Chicken--Grilled
adapted from https://therecipecritic.com/2017/04/grilled-chili-lime-chicken/

2 tablespoons apple cider vinegar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons fresh lime juice
4 boneless skinless chicken breasts

Pound the chicken breasts thin.  Put in a Ziploc bag and add the rest of the ingredients.  Marinate for 30 minutes to overnight.

Grill for 4-5 minutes per side.

Saturday, October 14, 2017

Crockpot Beef Cabbage Stew

I made this recipe since I had a head of cabbage and stir fry meat.  This was very tender and tasted great.

Crockpot Beef Cabbage Stew

2 pounds beef stew meat, 1-inch cubes Beth used stir fry meat
2 cubes beef bouillon
2 cups water
2 large onions, finely chopped
1 teaspoon Greek seasoning
1/2-1 t steak seasoning
1/4 teaspoon ground black pepper
1 head cabbage, shredded
1 15 oz can crushed tomatoes(can used diced)
salt to taste

Brown beef and onion in a large saucepan for about 5 minutes.  Put this in the crockpot and add the rest of the ingredients.    Stir well.  Adjust seasonings after cooking for a bit.  Cook on low for 6 hours.




Friday, October 13, 2017

Everything But the Kitchen Sink Cookie Bars

I made these to have on hand while we had company. They are very good. I changed the recipe to fit what I had in my pantry.
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Everything But the Kitchen Sink Cookie Bars
adapted greatly from http://www.bakersroyale.com/monster-cookie-bars/


Cookie portion (crust and topping)

1 cup of butter, melted and browned

1 cup of light brown sugar

2 cups all purpose flour

2 cups quick cooking oats

2 eggs
1 teaspoon vanilla

1½ teaspoon baking powder

½ teaspoon baking soda

½ cup mini chocolate chips

3/4 cup M&M minis baking bits

½ cup salted almonds, chopped
1 c pretzels crushed

Chocolate filling

1 cup of milk

1 12 oz. bag chocolate (semi-sweet or dark)

7 oz. sweetened condensed milk(1/2 can)


2 cups mini Reese’s Peanut Butter Cups 

3/4 cup M&M minis baking bits
1 c pretzels, crushed

To make cookie portion

Makes 9×13 pan.  Heat oven to 350 degrees F.

1.      Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and becomes slightly brown and nutty in aroma. Set aside to cool.

2.      Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine. Set aside.

3.      Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs and vanilla and beat until light and fluffy, on medium high.

4.      Turn mixer to low and slow add in flour mixture and mix until combined. Turn mixer off and fold in mini chocolate chips, crushed pretzels, M&M and almonds.

5.      Dough will be slightly wet. Set mixture aside to make filling.

To make chocolate filling

1.      Place milk, chocolate and sweetened condensed milk in a pan over low heat. Gently stir mixture until chocolate is melted. Remove from heat.

To assemble

1.      Place 1/2 of cookie mixture into pan spread cookie mixture flat.

2.      Pour chocolate filling on top of crust and then sprinkle mini Reese’s Peanut Butter Cups, M&M and crushed  pretzels on top.

3.      Crumble remaining cookie mixture over chocolate filling--Beth flattened it between her hands and laid it over the filling.

4.      Bake at 350 degrees for for 25-35 minutes or until golden brown. Remove from oven and let cool before cutting.

Tuesday, October 10, 2017

Butterscotch Crunch Cookies

I was 'reading ' an Amish cookbook the other evening.  I have many recipes marked to try.  This was one of them.  I made half the recipe and got almost 4 dozen crunchy cookies.
Butterscotch Crunch Cookies
Mrs. Henry Yoder from Amish Cookin'

2 c shortening  Beth used 1/2 butter 1/2 crisco
2 c brown sugar
2 c white sugar
2 t vanilla
4 eggs
 3 c flour
2 t salt
2 t baking soda
6 c oatmeal

Mix together shortening , brown sugar and white sugar.  Add vanilla and eggs, one at a time.  Beat well and add flour, salt, soda and oatmeal.  Drop by teaspoons(Beth used cookie scoop) on a cookie sheet.  

Bake at 350 for 12-15 minutes.  

Monday, October 9, 2017

Sourdough Cornbread

I have collected sourdough recipes for years and had recently fed my sourdough.  I made Chili this past weekend and Jenna made this for Don.  Very light and tasty.
Sourdough Cornbread

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 t salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes

Sunday, October 8, 2017

Sourdough Cinnamon Rolls with Pumpkin

I fed my sourdough starter and had some pumpkin in the fridge to use up.  I took a sourdough recipe and greatly adapted it.  These were soft and tender.
Sourdough Cinnamon Rolls with Pumpkin

1 cup sourdough starter, recently fed
1 tsp salt 
1/2 cup sugar
1/3 cup butter, melted and cooled 
2 eggs 
½ c pumpkin
1/4 cup warm milk 
2 tsp yeast 
4 cups flour

Filling

8 Tbsp butter, softened 
2 t cinnamon 
2 tsp pumpkin pie spice
1 cup brown sugar 

Frosting

3 cups powdered sugar 
2 tsp vanilla 
3 Tbsp milk 
1 t pumpkin pie spice
pinch of salt
  1. Add sourdough starter, salt, sugar, butter, pumpkin and eggs to your KitchenAid Mixer bowl. Combine these ingredients with the dough hook.
  2. Add yeast to the warm milk, mix in and allow to sit for 5 minutes or until foamy.
  3. Add the milk/yeast mixture to the starter mix.
  4. Gradually add flour, while mixing on setting 2, until you have a soft ball of dough that is not sticky.
  5. Turn out onto a floured surface and knead until elastic.
  6. Put the dough in an oiled bowl and allow to rise until doubled, about an hour.
  7. Punch down, and roll out into 2 rectangles, 12" x 24, each.
  8. Spread the butter on the dough.  Mix the brown sugar, pumpkin pie spice and cinnamon and sprinkle over the dough.  
  9. Starting on the long side, roll the dough into a tight log.
  10. Pat the ends flat, then slice in one inch rounds.
  11. Place them in greased pans. (12 rounds in each) Let rise for 30-60 minutes.  Preheat the oven to 400°F.  Beth got 1 jelly roll pan and 1 9 x 13 pan.  I also let put them in the fridge over night and took them out about 1-2 hours before baking.  Let them rise in a warm oven for 1 hour.
  12. Bake for 10-15 minutes.
  13. Combine the powdered sugar, milk, pumpkin pie spice and vanilla.
  14. Mix until smooth.
  15. Pour over top and serve!

4.14


Saturday, October 7, 2017

Quick Dill Pickles

I cleaned out my refrigerator the other day and had 2 cucumbers that needed to be used soon.  I have made refrigerator SWEET pickles in the past, but wanted to try to make quick DILL pickles.  They taste like the real thing---just let them sit for a few hours first.  Adjust the seasoning to your tastes.
Quick Dill Pickles

1-2 long cucumbers, sliced thin
1 sweet onion, sliced thin
1 1/2 c cider vinegar
1/2-3/4 c water
1/2-1 t dill weed
1/2 t salt
1/4 t pepper

Slice onion and cucumbers and place in a quart jar or other container.  Add about 1 1/2 c cider vinegar and 1/2 c or more of water to the jar.  Add seasonings, cover and shake well.  Let the flavors meld for a few hours and enjoy!

Friday, October 6, 2017

Crock Pot Chicken Fajitas

I started this with semi frozen chicken tenders t 12:30 and dinner was ready by 5 or 5:30.  Very tender meat!   I used this fajita seasoning

Crock Pot Chicken Fajitas

1-2 # chicken tenders
1 lime, juiced
1 14 oz can crushed tomatoes
1 red bell pepper, sliced
1 green or yellow bell pepper, sliced
1 onion sliced
1 package or 2 T fajita seasoning Beth used this
cheese
sour cream
salsa
guacamole
tortillas, chips or lettuce

In a crock pot on low, put the chicken tenders, and peppers. Top with the crushed tomatoes and sprinkle the fajita seasoning over top. Squeeze the lime juice over all. Cover and cook on low for 4 to 5 hours.

Take chicken out and cut into chunks. Serve with all the fixings for fajitas.

Thursday, October 5, 2017

Rice Krispie Treats with Salted Caramel

Kathleen and I both saw this recipe and knew we would love this.  I had some patriotic rice krispies and also some red white and blue mini marshmallows.  These are addicting, I am warning you now!
Rice Krispie Treats with Salted Caramel
https://www.favfamilyrecipes.com/salted-caramel-rice-krispie-treats


6 cups Rice Krispie Cereal
1 stick butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 Tbsp light corn syrup
1 tsp kosher salt
1 10 oz bag of mini or regular marshmallows plus 1 cup of additional mini marshmallows


In a large bowl, combine cereal with the 1 additional cup of mini marshmallows. Set aside.

Spray an 8x8 pan with cooking spray and set aside.  For a thinner bar, use a 9 x 13 pan.

In a large pot, melt the butter over medium heat, stirring constantly.

Once butter is melted, add brown sugar, whipping cream, and corn syrup. Cook over medium heat for 4-5 minutes, stirring constantly and scraping the bottom.

Once caramel thickens, add salt and stir until combined.

Remove from heat and add the 10 oz bag of marshmallows. Stir until all marshmallows are melted and mixture is smooth.

Pour mixture over cereal and marshmallows. Mix until combined.

Press mixture into the 8x8 pan. Cover and cool completely before cutting.

Wednesday, October 4, 2017

Parmesan Dressing for Salad

We were looking for a quick salad dressing the other night, and Pinterest came to the rescue! This was really easy and good...definitely better once it sat.


Parmesan Dressing for Salad

3/4 cup mayonnaise
1/2 cup shredded (finely) Parmesan
1/4 cup lemon juice
4 teaspoons Dijon mustard
4 teaspoons Worcestershire
1 teaspoon Tabasco
salt and pepper to taste

Mix mayonnaise, Parmesan, lemon juice, Dijon (Johnson notes: go light on the Dijon mustard, otherwise it'll be extra tangy), Worcestershire and Tabasco in a small bowl, or mason jar until combined. Add salt and pepper to your liking, but the Worcestershire sauce makes it salty. Refrigerate for at least one hour before serving (Johnson notes: we only had 20 minutes, but it was still good!). Makes 1-1/4 cups

    Tuesday, October 3, 2017

    No Sugar Beef Stir Fry

    Jenna and I had found some top sirloin strips and decided we should make a stir fry.  I made up this recipe and it turned out AWESOME!
    No Sugar Beef Stir Fry

    3/4 c beef broth
    3 T soy sauce
    1 t chili garlic sauce(found in Asian aisle), optional
    1/4-1/2 t chili flakes
    1-1/2 pound flank or top sirloin strips, cut thin
    Olive oil spray
    1 bell pepper, sliced thin
    8-10 oz mushrooms, sliced
    1 onion, sliced thin
    1 tsp grated fresh ginger
    1tsp grated or minced garlic
    1 t cornstarch

    1-2 large bunches broccoli, cut into florets

    Mix broth, soy, chili sauce, chili flakes, garlic, ginger and cornstarch together and set aside.

    Spray a large pan or wok with olive oil spray.  Cook meat in batches(if needed) 2-3 minutes per side.  Remove from pan and add the veggies.  Cook and stir and then cover and cook until desired tenderness.

    Add meat to veggies and the broth mixture.  Cook until warmed through and thickened.

    Serve over rice or riced cauliflower.  (We didn't do this)

    Monday, October 2, 2017

    Pumpkin Poke Cake with Hot Fudge

    I made this to take to our Adult Bible Study last week.  It was very tasty and everyone liked it.
    Pumpkin Poke Cake with Hot Fudge
    http://www.somethingswanky.com/hot-fudge-pumpkin-poke-cake/


    For the cake:

    15.25 oz yellow or vanilla cake mix
    15 oz canned pumpkin puree
    1/2 cup milk
    1 tsp vanilla
    1/2 tsp pumpkin pie spice


    For the Topping:

    14 oz sweetened condensed milk
    1 jar hot fudge sauce (any amount over 8 oz is ok)
    8 oz Cool Whip or whipped cream

    Preheat oven to 350ºF. Lightly grease a 9x13 baking dish with non-stick cooking spray.

    Mix together dry cake mix, pumpkin puree, milk, vanilla, and pumpkin pie spice until batter forms.  Pour batter into the prepared baking dish.

    Bake for 30 minutes, until toothpick inserted in the center comes out clean.

    Poke holes all over the warm cake, using the bottom of a wooden spoon.  Pour the sweetened condensed milk over the cake, making sure to fill the holes. Cover and chill.

    Heat the hot fudge sauce and pour it over the chilled cake, filling the holes and then spreading over the cake. Spread Cool Whip or whipped cream on top.

    Chill until time to serve (best if chilled overnight).

    Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!


    http://assets.pinterest.com/images/pidgets/pin_it_button.png




    Sunday, October 1, 2017

    Ritz Rolo Marshmallow Treats

    I made these to take to our Adult Sunday School. They are ADDICTING! Just saying! Sweet and Salty! YUM!


    Ritz Rolo Marshmallow Treats

    https://thenovicechefblog.com/2015/06/rolo-ritz-marshmallow-treats

    1/2 cup (1 stick) unsalted butter
    2 (10 oz) bags mini marshmallows, divided
    2 teaspoons vanilla extract
    1 whole box(13.7 oz) (4 sleeves) original Ritz crackers, crushed
    1 (12 oz) bag rolos, unwrapped


    Spray and 8x8 or 9x 9 pan with cooking spray.

    In a large non-stick pan, melt butter over medium-high heat. Once melted add 1 and 1/2 bags of marshmallows, stirring until marshmallows melt completely. Stir in vanilla extract.

    Remove from heat and quickly fold in ritz. Stir in remaining 1/2 bag of marshmallows and then fold in the 3/4 of the rolos quickly. Pour mixture to prepared pan and spread evenly. Decorate the top with remaining rolos.



    Allow to cool completely. You can speed up this process by cooling them in the refrigerator. When cooled, cut into squares and serve immediately or store in an airtight container for up to a week.